Brochetas de Carne with Cilantro Aioli

This is the main dish from a Cinco de Mayo dinner party for eight I gave last year:

BROCHETAS  DE CARNE

2 pounds beef sirloin, cut into chunks

Juice of 2 fresh limes

1 teaspoon cumin

4 cloves minced garlic

2 chipotle chilies in adobo sauce

2 tablespoons olive oil

2 tablespoons cilantro

2 onions cut into chunks

3 red peppers cut into chunks

Place the lime juice through the cilantro in a blender and blend well. Pour over the meat and marinate for 4 hours or overnight, depending on how marinated you like your meat.

Remove from marinade and place meat on skewers alternating with onions and peppers. Broil or barbecue until meat is desired doneness and serve with cilantro aioli.

CILANTRO AIOLI

1 bunch cilantro

4 cloves garlic

2 minced green chilies (Anaheim, Jalapenos, or)

1 tablespoon fresh lemon juice

2 egg yolks

1 teaspoon salt

1/2 teaspoon pepper

1 cup olive oil

Coarsely chop parsley, crush and chop garlic, and place them in the blender along with the lemon juice, egg yolk, salt and pepper. Mix these ingredients together and with the blender running slowly add the olive oil until the mixture becomes thick and creamy. Serve with the brochettes.

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